Curried Sweet Potato & Rice Stew

Original recipe found here.  I made a few slight changes.

1 T olive oil
1 carrot, finely diced
1 small onion, finely diced
2 sweet potatoes (yellow fleshed), finely diced
2 yams (orange fleshed), finely diced
2 T curry paste (I use red curry paste)
pinch of salt & a good grind of black pepper
water or vegetable stock
2 cups cooked rice (I used a mix of brown and basmati)
1 t maple syrup (optional)

In a large pot, heat olive oil and add in carrots and onion, and saute until fragrant, about 3-5 minutes. Add in the yam, sweet potato and curry paste and let everything get coated. Sprinkle with salt and pepper. Pour water or vegetable stock over everything so the liquid level is about 1-3 inches above the vegetables. Use less liquid if you want a stew, more liquid if you want soup. Turn down heat to a simmer, put on the pot lid and let it bubble away for 20 minutes. Stir in cooked rice and simmer for another 10 minutes.  Does it need more liquid? Add it, otherwise it’s done when the vegetables are tender. Finish it off with a small glug of maple syrup, stirring it into the mixture before serving into bowls.

***

This was AMAZING!!  One of the yummiest meals I've ever had.  Will be making this a LOT now!!!  For Miss Roo, I just mashed up her stew, so she didn't realize she was eating bites of veggies.  I will probably serve this to Claire in a few months as well.  The original recipe calls for a lot less rice, but I wanted a really hearty meal, so I doubled it.  Plus, we just love rice around here!